Mediterranean Tuna Tarts


Crispy pastry with a Mediterranean topping

Prep time:15 mins

Cook time:25 mins

Serves: 4


  • 6 baby roma tomatoes, halved
  • 1 small red capsicum, cut into strips
  • ½ red onion, cut into thin wedges
  • 1 teaspoon finely chopped fresh rosemary
  • Olive oil spray
  • 4 sheets filo pastry
  • 425g can John West Tuna - Olive Oil Blend, drained
  • ¼ cup pitted black olives, halved
  • 200g fetta cheese, crumbled


Step 1

Place tomato, capsicum and onion on a baking paper lined tray. Lightly spray with oil, sprinkle with rosemary and season to taste. Bake in a preheated oven at 180ºC for 12-15 minutes.

Step 2

Meanwhile, layer filo pastry in a 33cm x 9cm rectangular fluted tart pan with removable base. Spray each pastry layer with oil. Gently scrunch up edges and prick pastry base with a fork.

Step 3

Bake in a preheated oven at 200°C for 10 minutes or until golden brown. Flake John West Tuna into chunky pieces and place into pastry case with roasted vegetables, olives and fetta cheese. Serve immediately.

Tasty Tip!

Sprinkle with extra sprigs of rosemary.

Mediterranean Tuna Tarts
Average user rating:
  • 4

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  • Tuna Olive Oil Blend 425g

    Tuna Olive Oil Blend 425g

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